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The present in vitro study on starchy legumes and their Mg bioavailability, covers the factors: cooking, dietary fibre, phytic acid and the competitive binding of other minerals. Mg-binding capacity of food legumes (butter beans, broad beans and lentils) in the raw, cooked and fibre-rich fraction (FRF) forms with Mg addition alone and with Ca, Fe, Zn and Cu (at concentrations based on the recommended...
The Ca-binding capacity of butter beans, broad beans and lentils in the raw, cooked and fibre-rich fraction (FRF) forms, with Ca addition alone and with Fe, Zn, Mg and Cu (at amounts based on the recommended daily allowance), was investigated in conditions simulating the small intestine. Overall, more Ca was bound when Ca was added with Fe, Zn, Mg and Cu than when Ca was added alone. Cooking significantly...
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